Changes in physical architecture and lipids compounds in skeletal muscle from Pekin duck and Liancheng white duck.
Changes in physical architecture and lipids compounds in skeletal muscle from Pekin duck and Liancheng white duck.
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DOI：
10.1016/j.psj.2023.103106
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发表时间：
2023-12
期刊：
影响因子：
4.4
通讯作者：
Zhengkui Zhou
中科院分区：
文献类型：
--
作者：
Hehe Tang;He Zhang;Dapeng Liu;Shunan Li;Zhen Wang;Daxun Yu;Zhan bao Guo;Shuisheng Hou;Zhengkui Zhou
作为一种复杂的食物，肉类显示出各种生化特性，这些特性在很大程度上由物理结构和脂质代谢产物决定。北京鸭和连城白色鸭是两个特色鲜明的优良品种。本研究探讨了胚胎期至出生后10周肌纤维的发育，8周后肌纤维生长缓慢。我们研究了8周时骨骼肌的肉质、超微结构、脂质组学分析和脂质空间分布。北京鸭的剪切力（WBSF）极显著低于其它鸭（P < 0.05），肌内脂肪（IMF）极显著高于其它鸭（P < 0.01），肌节长而宽，线粒体密度极显著高于其它鸭（P < 0.001）。胶原蛋白结构更紧密的连城白色鸭。结果表明，北京鸭的GP、GL和PR含量显著高于连城白色鸭（P < 0.05），SL和ST含量显著高于连城鸭（P <0.05）。有333个显著不同的脂质（|log2（倍数变化）|≥ 1且FDR < 0.05），大部分脂质在肌肉组织中分布均匀，但也有部分特异性分布于结缔组织。本研究结果在一定程度上证实了北京鸭的高脂肪沉积能力和连城白色鸭的高药用价值。本研究为鸭肉骨骼肌结构与肌肉韧性之间的关系提供了新的见解，为鸭肉的脂质组学特性研究提供了新的认识，并为鸭肉的品质鉴定提供了依据。
As a complex food, meat displays various biochemical properties that are determined to a great extent by physical architecture and lipid metabolites. Pekin duck and Liancheng white duck are elite breeds with distinct characteristics. Here, we explored the development of the muscle fibers from embryonic stage to 10-wk after birth, and muscle fibers grow slowly after 8-wk. We investigated the meat quality, ultrastructure, lipidomics profiling, and lipids spatial distribution of skeletal muscle at 8 wk. Pekin duck has lower Warner-Bratzler shear force (WBSF) (P < 0.05), high intramuscular fat (IMF) (P < 0.01), longer and wider sarcomere, and higher mitochondrial density (P < 0.001). Liancheng white duck with tighter collagen architecture. A total of 950 lipids from 6 lipid classes identified with lipidomics were analyzed, the levels of GP, GL, and PR were significantly higher in Pekin duck (P < 0.05), SL and ST were significantly higher in Liancheng white duck (P < 0.05). There were 333 significantly different lipids (|log2(Fold Change)| ≥ 1 and FDR < 0.05) screened, most lipids distributed in the muscle tissue were uniform, but some specifically distributed in connective tissue. To some extent, the results demonstrate the high lipid deposition capacity of Pekin duck and the high medicinal function of Liancheng white duck. Our study provides new insights into the relationship between skeletal muscle architecture and meat toughness, which increased the knowledge of lipidomic characteristics and provide a basis for duck meat authentication.